Recipe: Delicious Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF

Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF.

You can cook Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF

1. It’s 300 g of gluten-free dry spaghetti – dry pasta is almost certainly.
2. You need 1 of large avocado, pitted.
3. You need 2 clove of garlic, peeled.
4. Prepare 30 g of fresh spinach.
5. Prepare 6 g of fresh basil leaves.
6. You need 1/2 tbsp of lemon juice.
7. Prepare 180 ml of reserved pasta water.
8. You need to taste of salt & pepper.
9. It’s of Optional Extra Toppings.
10. It’s 8 slices of cooked bacon.
11. Prepare 1 tsp of chilli flakes.
12. Prepare of toasted pine nuts.
13. You need of parmesan cheese (see my dairy-free version) / nutritional yeast.

Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF instructions

1. Cook the spaghetti as the packet directs you to, in salted water.
2. When the pasta is done, add the avocado flesh, garlic, spinach, basil and lemon juice to a blender and pour 120mls (1/2 cup) of the hot pasta water in.
3. Puree smooth, adding up to 60 mls (1/4 cup) more pasta water if required until you reach your desired thickness of sauce.
4. If adding chilli flakes and / or bacon, stir into the sauce after you've pureed it.
5. Drain the pasta and return to the pan.
6. Pour the sauce in, toss gently to coat then serve.
7. Fry or grill the bacon until crispy then chop up and stir into the spaghetti and sauce.
8. Dry fry the pine nuts until they begin to turn golden then remove from the pan to a cool plate immediately. Use as a topping for the spaghetti.
9. My recipe for dairy-free parmesan cheese goes great sprinkled over this. Nutritional yeast flakes would be great too.